Pineapple Blueberry Salsa

Pineapply Blueberry Salsa

It was HOT here in Mars this past weekend, so Sunday supper called for something light and fresh.  I rarely make fish as Hubby is a bit skeptical about it, but I had some frozen Hake loin filets in the freezer that needed to be used.

Pineapple Blueberry Salsa on Whole GrainTostitos Scoop

I was still OOGLING the amazing Fish Tacos I had the night before at Breakneck Tavern – O M G – and thought I’d try some type of version at home.

Pineapply Blueberry Salsa 2

So I made this super yummy, bright, fresh, fruity and savory (with just a touch of heat) Pineapple Blueberry Salsa to accompany the fish, but it also tastes AMAZING on tortilla chips.  I had some Tostitos Wholegrain Scoops, and they were just the ticket to balance out the flavors and allow for a healthy scoop of fruit and veggies in every bite!

This salsa and chips would be a great company or party snack to go with white wine spritzers or some white sangria (and everything goes with Gin and Tonics in the summertime!).

Here is the recipe.  Hope you’ll give it a try, and let me know what you think.

Pineapple Blueberry Salsa*

  • Servings: approx. 4 cups
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Ingredients:Pineapply Blueberry Salsa

  • 2 cups diced fresh pineapple
  • 1 cup fresh blueberries
  • 1 cup chopped sweet red and/or orange peppers
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 fresh lime, juiced (or lemon)
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt
  • 1 small jalapeno pepper, seeded and chopped or 1/4 tsp. red pepper flakes (for a bit of heat)
  • 1/4 tsp ginger
  • 1/4 tsp cumin

Combine all ingredients and serve with tortilla chips (especially yummy with Frito Lay Whole Grain Tostitos Scoops, or alongside chicken or fish for a fresh and light, summery accompaniment.

Tastes bests when chilled for several hours to allow flavors to fully blend.


Cheers & Hugs,

*slightly adapted from Jen @ CarlsbadCravings

Best Ever Grilled Chicken Fajitas

chicken fajita

So I don’t know about you, but I make something with chicken at least once… often twice… and sometimes three times a week (if I can get away with it!).  I love how versatile chicken is, and I challenge myself to find a new recipe to try with chicken every week.

Chicken Fajitas are a family favorite, and I have made them a variety of ways throughout the years.  Yesterday, however, I created this FREAKIN’ FABULOUS version that is my absolute favorite to date!

lime cilantro marinade for chicken fajitas

I started with a fresh lime and cilantro marinade…

lime cilantro marinade for chicken fajitas 1

adding some spicy chili powder, cumin, and garlic salt.

chicken fajita 1

I put half the marinade on the chicken and half on the sliced veggies.

chicken fajita 2

After allowing everything to marinate most of the day, we grilled the chicken and veggies.

Wow!  The smell…  the taste…  So Dang DELISH!

chicken fajita

Add some fresh homemade guacamole, shredded cheddar cheese, fresh greens, and WOWSERS!  Best meal in a wrap!  Add a tossed green salad, and you have an amazing weeknight dinner.

Here’s my recipe.  You HAVE TO try this!  I swear it is the best chicken fajita I’ve EVER had.

Jodi's Best Ever Lime Cilantro Marinated Grilled Chicken Fajitas

  • Servings: Approx. 8 Fajitas
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1 large ripe lime, juiced (approx 4 tsp juice)
1 cup chopped fresh cilantro
1 cup olive oil
2 tsp. chili powder
3 tsp. cumin
1 tsp. garlic salt (I use the kind with parsley in, but not necessary)

3 large chicken breasts, sliced into three thin slices each, to make 9 pieces.
1 large vidala onion, sliced
2 cups sliced sweet red, yellow, orange peppers
8 Large Flour Tortilla Wraps (wrapped in foil and placed on grill for a few minutes to warm)

Jodi’s Fresh Homemade Guacamole
1 cup shredded cheddar cheese
Mixed Fresh Greens (spinach, arugula, romaine)
Sour Cream (optional)

Prepare marinade by whisking together all ingredients.
Pour half on chicken in a glass baking dish. Cover with saran wrap and refrigerate.
Pour other half on sliced onions and peppers in another glass baking dish.  Cover with saran wrap and refrigerate.
Marinade 4-8 hours.

When ready to prepare, grill chicken and veggies (we used a wire grill basket for the veggies).
When done, slice chicken into strips.
Assemble fajitas by spreading about a tablespoon of guacamole onto the warmed tortilla, top with chicken strips, grilled onion and pepper strips, cheddar cheese, and fresh greens.  Wrap and ENJOY!
Serve with a fresh salad, mexican rice, or refried beans.

You are going to love these!

Cheers & Hugs,

Holy Guacamole!

guac cover

Our family LOVES Guacamole!

and it is so easy to whip up in just a few minutes if you have a couple of ripe avocados on hand.

quac ingred

Here is my super simple, but SUPER YUMMY recipe for Jodi’s Holy Guacamole!

4 ripe avocados
1 lime
2 cloves garlic, finely chopped
1/2 large sweet Vidalia onion, chopped
1 ripe tomato, chopped
1/2 cup chopped fresh cilantro
Salt to taste (1/2 – 1 tsp)

Cut the avocados in half, pit, and scoop out flesh by using a tablespoon.  Place in bowl.

quac 2

Then coarsely chunk/smash using a pastry blender until it looks like this – takes less than a minute when the avocados are ripe.

quac 3

Squeeze the juice of the lime over avocados and mix well.

quac 4

Add remaining chopped ingredients:  garlic, onion, tomato, cilantro; and then salt to taste.

quac 5

Easy Peasy!  Serve with tortilla chips.

Jake and Colleen came over Sunday, and we ate it all!  First some before dinner, then polished it off after dinner with a couple drinks and a game of Scrabble (Which PS I won the first game!  Beat Jake by ONE Point! You cannot realize what a big deal this is – LOL!  Jake takes his Scrabble very seriously.  🙂  So he won the second game.  We will have to have a tiebreaker SOON – Game on Jake!)

Enjoy the Guac!  It really is pretty killer!

quac last

Cheers & Hugs,